Open each can of cinnamon rolls. Set the icing packets aside.

Cut each individual roll into 4 pieces.

Cover the inside of your Crockpot with parchment paper and spray nonstick cooking spray.

Place the dough pieces on the bottom of the crockpot to create a layer.

Pour the dark sweet cherries into a small bowl and gently mash with a potato masher to create small pieces of cherries.

Pour or spoon 1/2 of the cherry mixture onto the first layer of cinnamon roll pieces.

Layer the remaining dough pieces on top of the first layer and cherries.

Spoon or pour the remaining cherry mixture on the dough.

Cover the Crockpot and cook on high for about 2 hours. Check the monkey break at the one hour point and then again over each of the next 30 minutes to make sure it doesn’t overcook.

When you monkey bread is done, the edges will start to brown and the dough will rise.

When done turn off the Crockpot and let it cool for about 5 minutes.

Carefully remove the monkey bread from the parchment paper and place on a platter or serving tray.

Drizzle the icing packets over the top of the monkey bread.

Enjoy!